Especially after today. thought I had skated by on the 3bbl batch becuase the bottom tasted awesome. But after I ran it to the bright tanks I took another sample and it is diacetyl city. I was really bummed out because th bottom tasted so excellent. My guess is the beer closest to the yeast had all the diacetyl absorbed but the majority of the beer wasn't touched.

Gonna try to pitch some active S-189 and see if I can't clean it up but not holding out too much hope. Wouldn't be so bad had I not had to dump a previous batched before this one and had I not lost that 40 gallons from fermenting at 85. I think I have dumped more beer lately than I used to brew in an entire year.

Sure, from time to time. But I have dumped back to back to back batches. Only one was due to infection. All the other was due to mechanical failure or negligence. And every one has been on my IPA, which is not cheap at all to brew. And we are running severely low, if not out right running out all over town. Plus we have a big brew fest coming up next month.

Running a brewery is a tough business as I witnessed from watching brewmasters. Bad batches, strained capacity and just plain bad luck can really drag the business down but hopefully you are at the end of your bad luck and will bounce back now.

If you guys really want to encourage me try espousing the virtues of krauesensing.

I'm gonna pitch about 3 gallons of active S-189 into bright tanks and see if that works. Gonna have to set my cold room down to 55 degrees or so for a few days. Keeping fingers crossed and uttering prayers to beer saints.

Weirdest thing, though. Bottom of fermenter tatsted great. Top tasted thick with diacetyl. Makes sense I guess that the beer closest to the yeast was clean. The beer also appeared to be the same gravity throughout (same reading pulling from bottom as from top.)